Food

Pretzel: history, varieties, baking and cultural importance Pretzel A baked wheat snack, twisted into a characteristic knot and traditionally lye-treated for flavor and brown crust. Central European origins; includes soft Bavarian pretzels, hard tw…

Pringles: history, design, production, and cultural impact Pringles Pringles is a stackable potato-based snack brand known for its saddle-shaped crisps and distinctive cylindrical packaging. Originating with Procter & Gamble, it is now owned by Kel…

Processed cheese Processed cheese is a manufactured dairy product made by blending natural cheese with emulsifiers, salts and other dairy ingredients to create a uniform, shelf-stable, meltable foo…

Produce: Fruits and Vegetables — Definition, Uses, Storage, and Shopping Produce Overview of produce (fruits and vegetables), including definitions, examples, history, culinary and nutritional importance, shopping tips, storage, and safety considerations.

Provolone: Italian stretched-curd cheese Provolone Provolone is a semi-hard Italian cow’s-milk cheese in the pasta filata family, available in mild and sharp styles, used for slicing, melting, and grilling; notable varieties includ…

Prune (dried plum): characteristics, uses, nutrition, and history Prune Prunes are dried plums valued for flavor, shelf life, and nutrition. This article explains what prunes are, their botanical background, culinary uses, history, varieties, and notab…

Pudding: varieties, preparation, and cultural meanings Pudding An overview of pudding as a milk-based dessert and the broader British use of 'pudding' for steamed, baked and savory dishes, including common ingredients, flavors, and examples.

Pulp (fruit) Fruit pulp is the soft, often fibrous tissue that holds juice and flavor in many fruits. This article explains its structure, variation, processing, culinary uses, and distinctions…

Pumpkin Pumpkin, a cultivar group of winter squash (genus Cucurbita), is grown for food, seeds, and cultural uses such as carving. This article covers its biology, history, culinary uses,…

Pumpkin pie A spiced pumpkin custard baked in a pastry shell, pumpkin pie is a North American autumn dessert closely associated with Thanksgiving and harvest celebrations.

Punch (drink): origins, ingredients, varieties and cultural role Punch (drink) Punch is a communal fruit-based beverage, served hot or cold, alcoholic or non-alcoholic. Originating in South Asia, it spread to Europe in the 17th century and later developed man…

Pupusa: Salvadoran stuffed corn griddle cake Pupusa A pupusa is a thick Salvadoran griddle cake made from corn or rice flour and filled with cheese, beans, pork or vegetables; served with curtido and tomato salsa and central to Salv…

Queue (unit of volume) Queue (unit) The queue was a historical French cask-based unit for wines and spirits, equal to three feuilettes and typically around 360–411 litres depending on region and period.

Quiche: savory egg custard tart with pastry crust Quiche Quiche is a savory French tart of eggs and cream baked in a pastry shell, commonly filled with cheese, vegetables or meats. Served warm or cold, it is versatile for meals and celeb…

Quince (Cydonia oblonga): description, uses and cultural history Quince Quince is a golden-yellow pome fruit related to apples and pears. Tough and astringent raw, it is valued for cooking, high pectin content, jams, jellies and traditional confections…

Quinoa (Chenopodium quinoa): nutrition, history, cultivation and uses Quinoa Quinoa, a grain-like seed from the Andean Chenopodium species, is valued for its nutrient-dense seeds and edible leaves. This article covers its characteristics, history, cultivati…

Radish: an edible root vegetable of the Brassicaceae family Radish Radish is a fast-growing root vegetable in the mustard family, valued for its crisp texture and peppery flavor. Many cultivars vary in size, color, taste and use, from salads to pi…

Ragout: a savory stew of meat, fish or vegetables Ragout Ragout (ragoût) is a well‑seasoned main-dish stew or thick sauce of meat, poultry, fish or vegetables, often braised and thickened with roux or other agents and served with grains…

Raisin (dried grape) Raisin Raisins are grapes dried to concentrate sugars and nutrients. This entry covers varieties, production methods, culinary uses, nutrition, storage, and notable distinctions.

Raisin bread: characteristics, history, and common uses Raisin bread Raisin bread is a sweetened loaf studded with dried grapes, often flavored with cinnamon. This article explains its ingredients, preparation, historical background, regional popula…

Ramekin Small ovenproof dish for single servings or prep; typically ceramic or glass. Used for custards, soufflés, sauces, and individual bakes. Name comes from French 'ramequin' with olde…

Ramen: Japanese noodle soup, varieties, history and cultural role Ramen Ramen is a Japanese wheat noodle soup with many regional styles and broths such as shoyu, miso, shio and tonkotsu; available fresh in shops and widely consumed as instant ramen.

Ratatouille — Provençal stewed vegetable dish Ratatouille Ratatouille is a traditional Provençal vegetable stew from Nice, France, made with tomatoes, eggplant, zucchini, peppers, onions and herbs. It has many regional and modern variatio…

Ravioli: Overview, Forms, History and Culinary Uses Ravioli Ravioli are filled pasta parcels from Italian cuisine, made from two layers of dough enclosing a stuffing. This article covers their shapes, fillings, history, cooking methods and…

Raw food: definition, culinary uses, safety, and dietary perspectives Raw food Foods eaten uncooked or minimally processed; covers culinary examples, raw food diets, nutritional trade-offs, safety concerns, and methods to reduce risk.

Raw milk: definition, risks, uses and regulation Raw milk Milk that has not been pasteurized; prized by some for flavor and traditional uses but regulated because it can carry pathogens. Laws and advice vary by region.

RC Cola (Royal Crown Cola): history, varieties and background RC Cola RC Cola is a cola-flavored soft drink introduced in the early 20th century. This article summarizes its origins, flavor and formulation, varieties, ownership history, and cultural…

Recipe: Definition, Components, History, and Practical Uses Recipe Overview of recipes: definition, common parts, measurement conventions, history, uses, and practical guidance for writing, testing, scaling and safely using culinary instructions.

Red Bull (energy drink) Red Bull Red Bull is a global energy drink brand inspired by a Thai tonic. Known for its caffeine/taurine formula and high‑profile sports marketing, it has a complex history of ownership, p…

Relish: Definition, Varieties, History and Culinary Uses Relish Relish is a condiment made from chopped, cooked or pickled vegetables or fruits. This article explains types, preparation, cultural variations, culinary uses, and how it differs fr…

Rennet: enzymes used to coagulate milk and make cheese Rennet Rennet is a group of proteolytic enzymes used to coagulate milk for cheese. This article covers its composition, sources (animal, microbial, vegetable), production, mechanism, uses…

Restaurant — types, service, history, and cultural importance Restaurant Overview of restaurants: definition, common formats (fast food, fast casual, fine dining), service styles, regulation, economic and cultural roles, and contemporary trends in hospi…

Reuben sandwich Classic American grilled sandwich with corned beef, Swiss cheese, sauerkraut and Russian or Thousand Island dressing on rye; often pressed and served hot.

Rice: staple cereal, cultivation, varieties, uses and global significance Rice Comprehensive overview of rice (Oryza species): botany, major types, cultivation systems, processing, nutrition, culinary uses, history, environmental impacts, economic role and fu…

Rice wine: production, varieties, and cultural roles Rice wine Rice wine refers to several fermented alcoholic beverages made from rice. This article explains how they are produced, common types (sake, huangjiu, makgeolli), their history, uses…

Ricotta: Italian Fresh Whey Cheese — Overview, Production, Uses Ricotta Ricotta is a soft, white Italian whey cheese made from the leftover whey of milk. This article explains how it is made, its varieties, culinary uses, history and nutritional role i…

Ripening: how fruits mature, biochemical changes, and postharvest distinctions Ripening Overview of ripening in fruits: physiological changes, climacteric vs non‑climacteric types, examples, storage and safety considerations, and practical importance for agriculture a…

Risotto: Italy’s Creamy Rice Dish — Varieties, Technique, and History Risotto Risotto is an Italian rice dish cooked slowly in hot stock to a creamy emulsion. This article explains ingredients, technique, regional varieties, history, serving traditions and k…

Roasting: dry-heat cooking by fire, oven, or grill Roasting Roasting is a dry-heat cooking method that browns and caramelizes food over open flame, in an oven, or on a grill; commonly used for meats, vegetables, nuts, coffee and cocoa beans…

Roe: edible fish eggs — types, uses, preparation, and distinctions Roe Roe are the ripe eggs of fish and some marine animals, used worldwide as seafood. This article explains types (including caviar), preparation, culinary uses, sustainability and how…

Root beer: history, ingredients, and cultural uses Root beer Root beer is a sweet, often foamy North American soft drink traditionally flavored with sassafras or sarsaparilla. Modern versions are usually nonalcoholic and artificially flavore…

Roquefort: French blue cheese and its origins Roquefort Roquefort is a famed French blue cheese made from sheep's milk and ripened in the limestone caves of Roquefort-sur-Soulzon; it holds protected designation status and is known for i…

Roquefort cheese — French sheep's-milk blue cheese Roquefort cheese Roquefort is a pungent French blue cheese made from sheep's milk and aged in the limestone caves of Roquefort-sur-Soulzon. Its name and production are protected by French and EU la…

Rose hip — the fruit of the rose plant Rose hip Rose hips are the fleshy accessory fruits of many roses, valued for vitamin C, culinary uses, traditional remedies and skincare; they require careful processing because of irritati…

Rose water A floral hydrosol made by distilling rose petals, used for flavoring, fragrance, cosmetics and traditional remedies across the Middle East, South Asia and the Mediterranean.

Rosé wine: production, styles, history and tasting notes Rosé wine Rosé wine is made from red grapes with brief skin contact to give a pink colour. This article explains its production methods, common styles, history, food pairings and distinction…

Round of drinks — social custom, etiquette, and regional variations Round of drinks A round of drinks is when one person buys beverages for their group. This article explains the custom, regional names, etiquette, social roles, variations and practical tips for pa…

Roux: foundational mixture of flour and fat used to thicken sauces and soups Roux Roux is a cooked blend of wheat flour and fat used worldwide to thicken sauces, soups and stews; its color and flavor vary with cooking time and choice of fat.